Sunday, December 17, 2006

I'm a GENIUS

okay, not really. But I did get dinner together in an hour and I made it all up on the fly. I am occasionally sentimental for the sweet'n'sour pork made from the kids' recipe book given me when I was 9 by my Aunt Millie. It relied heavily on convenience foods and consisted of watered-down versions of several international cuisines, but the recipes really tasted pretty good. I used the original recipe for inspiration, but this is even easier. Bon appetit!

Old Pretender Sweet and Sour Pork Chops

Slice 2 green peppers into chunks and lay on the bottom of a baking pan. Nestle pork chops (I used 4 boneless sirloin chops) on top. Pour over these a sauce made from 6 oz. pineapple preserves, 2 T cider vinegar and 2 T soy sauce. Bake at 350. about 35 minutes.

For veg: in another baking dish layer 1 sliced onion and 3 zucchini and 3 summer squashes. Dot with butter (about 1/2 a stick). Bake with the pork chops. You can finish it by raising the temperature to 425 after removing the pork chops and roasting another 15 minutes.

I also made brown rice in the crock pot (cover with chicken stock) and adding a good dash of black pepper and about 1/4 cup of dried plain cranberries. Simmer on the High setting about 1 hour. Serve with pan juices from the pork chops, if desired.